Signed up for all kinds of runs so far this year. That means more salad.
I’m trying to lose a significant amount of weight. That, coupled with several 5Ks, 5 Miles and possibly even the Broad Street 10-Mile Run, means I need to lose some weight before spring gets here.
This is a healthy recipe (healthier minus the prosciutto if you’re cutting calories) with a yogurt-based homemade Caesar dressing that has a little bit of a kick.
And if you’re afraid of using anchovies, get over it.
8 slices proscuitto
8 slices ciabatta
4 baby romaine, trimmed and washed
15–16 marinated anchovy fillets
1 garlic clove, crushed
2 salted anchovies, rinsed, drained and chopped
1/2 tsp. paprika
1/2 cup Greek yogurt
Freshly ground black pepper
For the dressing, process the ingredients and season with pepper. The anchovies should provide enough of a salty taste to the dressing and the salad.
Cook the prosciutto in batches using a pan and a drizzle of olive oil. Fry over medium for a minute or so on each side until golden brown, then cool.
For the homemade croutons, toast the ciabatta slices in the prosciutto pan until colored. Cut into chunky croutons.
Assemble the salad, the finish with croutons, crumbled prosciutto and anchovies. Drizzle with the dressing and garnish with the Parmesan shavings.